Reddit mentions of Taylor Classic Series Large Dial Oven Thermometer

Almost all home ovens cycle on and off, so the temperature will cycle up and down. Better ovens have smaller variations, worse ovens have bigger ones.

Get an oven thermometer and you can make sure your oven is doing a good job/adjust the oven as needed to keep baking even.

Sorry, you'll just need to go out and get a 10 dollar oven rack thermometer...

HERE is one that is 6 dollars...

Very soft cookies in part is due to the recipe. So you need a different recipe if you want a more chewy texture.

Another thing is to check accuracy of your oven temp. Buy an oven themometer like this for about $6. Check the oven corners not just in the middle for temp accuracy. https://www.amazon.com/Taylor-Precision-Products-Classic-Thermometer/dp/B0000DJUYR/ref=sr_1_2?ie=UTF8&qid=1496167252&sr=8-2-spons&keywords=oven+thermometer&psc=1

After you know your oven temp is accurate, try a different recipe from someone who consistently gets good results.

Also with a new cookie recipe, I mix the dough and then bake just one as a test to see how long to bake and how much they spread.

I like my recipe because it is tender/chewy plus it uses melted butter. I can bake cookies on a whim because I don't have to wait for the butter to be room temp before mixing the dough.

Let me know if you want my recipe from America's Test Kitchen. It's the recipe 3 bakers in my family have always used for about 15 years.

you can get a cheap oven thermometer that will hang on the grates from most anywhere - grocery store, big box store, kitchen supply store, Amazon.

To add to the basics

• Cutting board- Wood or plastic only
  
  
• [Oven Thermometer] (https://www.amazon.com/Taylor-Classic-Large-Dial-Thermometer/dp/B0000DJUYR/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1519940946&sr=1-6&keywords=oven+thermometer&dpID=41nfhOSImBL&preST=_SY300_QL70_&dpSrc=srch) - Because ovens like to lie to you sometimes
  
  
• Alcohol and music - Because cooking should be fun

Here's the one I have :)

https://www.amazon.com/Taylor-Precision-Products-Classic-Thermometer/dp/B0000DJUYR/ref=sr_1_4?ie=UTF8&qid=1505151981&sr=8-4&keywords=oven+thermometer

I got this one after some research. I liked that it has big numbers and 350 is top center.

I would put it in the oven right where you cook food and do a few tests. Most ovens have a way to adjust/correct the temp. On mine I pull off knob and adjust it on the back.

^edit: ^that ^one ^displays ^freedom ^units

I bake in mine all the time and its great! I have THIS pizza stone on the bottom of the oven right over the thin metal plate that guards the burner. It fits perfectly in the oven. I also have an oven thermometer in there to make sure it's properly preheated I found my knob is about 25 degrees off. Lastly, I'm sure to rotate half way through cooking.

could be caramelization of the sugars. might try lowering the heat a little, getting the rack up in your oven a bit if your heat source is at the bottom, using a nice, thick baking sheet.

if you're not using a thermometer to test your oven temp, you should have one. Something like this https://www.amazon.com/Taylor-Classic-Large-Dial-Thermometer/dp/B0000DJUYR/ Never trust your oven temp.

For the oven temp problem grab one of these oven thermometers. I recently grabbed that exact one and realized my oven "beeps" to indicate it is pre-heated about 50F-100F under selected temp. It eventually gets to temperature but now I never trust it's beep, only the thermometer, and give it ample time to get to the correct temp. It's revolutionized my baking as everything used to come out just wrong!

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As far as the seasoning goes, I'll just echo what others are saying and say cooking on it regularly (with a bit more oil at first) will make it perfect.

it depend on what type of meat ( is it something like a patty or breast or steak cut it be cooked differently than a whole or larger piece of meat). what type of dish you are going to make. then use a correct cooking method.
example, bbq is low heat and longer time, smoking is longest time most favor. on a pan high heat to mark and seal the juices finish in oven. if you want to cook on pan only you need to fine a good medium heat , so you can cook each side the same amount of time with over doing one of the sides 2 to 3 minutes a side.

know your finishing temps for each kind of protein, so then you can cook it to the way you like it

season correctly

cook with love

two good thermometers wouldn’t hurt. One that goes into an oven/your barbecue. And one to check the protein you’re cooking especially if you’re doing big pieces. here are two basic thermometer that will get the job done every time. you can pay more and get something fancy. just know how to calibrate your thermometer with a cup of ice water

for cooking
https://www.amazon.com/dp/B01IHHLB3W/ref=cm_sw_r_cp_awdb_t1_ylf3CbTTQ4ADM

keep inside of oven/bbq
https://www.amazon.com/dp/B0000DJUYR/ref=cm_sw_r_cp_awdb_t1_vnf3CbG3MPG2W

What type of results are you getting?


The key to powder coating is the temp, more than anything IMO. Cheap table top ovens(and even older traditional ovens) aren't gonna be super accurate. Go buy a little thermometer to verify what the actual temp is. Once you see where 400° is, mark it on the oven dial.


I use my vibratory tumbler to coat the bullets. I've done the plastic container method, but this is just easier for me. I just throw a bunch in, add some powder and let it go while the oven preheats. Roughly 5 minutes or so.


Once the oven is heated, then place the coated bullets in. Make sure to knock off the extra powder before putting the bullets in the bin or whatever your are using to put in the oven. I generally let it go for 15 or 20 minutes.


Once cooled, they always have passed the smash test for me.

Not really. If you're serious about slow roasting in your oven, you need an oven thermometer and a leave-in probe thermometer.

You need the oven thermometer, because the built in temperature control on your oven is likely to be off by a good 10-20 degrees. The leave-in probe allows you to keep your oven closed at a constant temperature and avoid poking your meat full of holes.